Let the mushrooms soak in warm water for 15 minutes. Drain them and then put them in boiling water for 10 minutes. Rinse them in a colander. Then cook them as you would fresh mushrooms: in a Provençal sauce, in a meat or game stuffing, with pasta or in vol-au-vents.

For a mushroom omelette, cook the ceps for a few minutes before pouring over the beaten eggs.